April 2, 2016
Naked Nacho Naughtiness needs no non-naked nonsense.
Because, why not? We exhaust ourselves being seriously serious and fully clothed. Get naughty for a change. Is there really anything wrong with eating nachos naked in bed? Sure it’s messy and totally awesome, but oh so primal and did I mention easy enough for a lab monkey to make? Mr. Nutter the chimp threw this together and invited all the lady lab apes to his cage for some monkey business. So be bold and invite your date over for naked nachos. They will just think you mean sans meat or dairy. Let them. Answer the door wearing nothing but the nachos in your hand.
Total time: approximately 10 minutes
Projected cost: $11
Drinking Buddy: Beer
Ingredients (serves 2):
1. ½ bag of tortilla chips
2. 1 tablespoon of sour cream
3. 2 jalapeños diced in rounds
4. 2 tablespoons of SIMPLY SEXY SALSA
5. 2 tablespoons of GUAPO GRINGO GUACAMOLE
6. ½ can of black beans
7. 2 green onions chopped coarsely
8. 1 chicken breast grilled or baked (vegetarian exclude)
9. 2 large handfuls of shredded jack cheese
Preheat the oven to 350 degrees F. Pull apart the chicken into shreds. Lay a thin bed of chips on large oven safe plate. Scoop in 2 spoonfuls of black beans, throw a handful of chicken, jalapeños, green onion, and a heaping handful of jack cheese. Repeat the process with another smaller batch of chips and fillings until you have yourself a tower.
Throw the nachos in the oven and bake until the cheese melts into the goodness below (approx 15 min). Create condom-ment mini mountains of SALSA, GUACAMOLE and sour cream. Now the two of you, get naked and climb that mountain!
September 16, 2015
KA-BOOM! This dish will shake the room.
KA-BOOM! Don’t worry your pretty little head. It’s not North Korea or Russia dropping bombs. This bomb is going off in your mouth and then in your pants. The APHRODISIAC quantities have been quadrupled to ensure you get your based needs met. It’s sort of like napalming an entire jungle to take out one sniper. Overkill? Perhaps. But the job gets done and you get off. This overzealous approach happens to offer banging flavor blasts that should keep you popping, locking and dropping trow. Finally you have a reason to get up out of bed where you have someone slumbering peaceful and naked. Wake them up with a mouthful of eggs and a crotch full of you. KA-BLOOEY! Read the rest of this entry »
June 17, 2015
BBW…Big Beautiful Women…Brash Bold Wicked
This one goes out to all the Big Beautiful Ladies out there. I’m not too proud to admit that in the course of banging like a champion, I’ve entertained a few BBW with “great personalities”. So here’s a sexy salad with an amazing personality. It’s delicious, nutritious, and calorie-vicious. While most salads are meant to help you lose weight, a few rather yummy ones work the opposite way. The very nature of ranch dressing is an oxymoron: making lean salads fattening. But the creamy liquid does taste dreamy. Combine it with tangy BBQ sauce and the calorically-challenged will flock. This salad is sure to satisfy both of your cravings. Read the rest of this entry »
May 21, 2015
Get the best Dank Organic Veggie Burrito on Phish tour!
Holy shit, bra! Did you catch Phish at Bonaroo? I mean like wow, man! Maybe I can articulate it without than bohemian euphemisms once the acid wears off. At least I was able to pick up some hard-body hippie harlots in the lot selling Dank Organic Veggie Burritos out of my mom’s Prius. They thought my vegan wraps were heady, yo. I played them some old bootlegs from like WAY back in the day. They were mad impressed, especially when they started rubbing the Phish tat across my heart. Good thing they didn’t realize it was just henna until after I get my dirty hippie orgy on. Read the rest of this entry »
July 16, 2014
Which Costa Boasta the Mosta Rica Chicas?
I have traveled the world sampling the finest food and women. Each has its own unique taste, smell and overall experience. Some are memorable like this simple chicken sandwich in a baguette I ate in Paris, while the same thing I ate in Des Moines, Iowa was as forgettable as that Matt LeBlanc show after Friends. The same can be said about certain late night rendezvous where I’ll never forget the first girl to show up at my house with strawberries and cream, but am trying to forget about the one who brought BBQ sauce and coleslaw. This research is done in the name of Cooking and Banging. I do not take it lightly! But one particularly memorable CTB story took place in Costa Rica. I met a senorita that laughed at me from the beach as I attempted to surf. My Spanglish worked well enough to charm her into inviting me over for a post-surf lunch. This chica’s abuela was making this chicken dish in her tiny kitchen. I ignored her granddaughter and assister her in making this dish. The ploy to choose the chica’s grandmother’s company over hers became a double checkmate. Not only did I learn and document an awesome new recipe, but the semi-jealous chica also made sure that I was completely satisfied after lunch in the hammock. Read the rest of this entry »
April 25, 2014
This dish's sexy quotient runs deeper than the Rio Grand
Hola, muchachos! So it’s breakfast once again. You’re ready for enough sustenance to satisfy the biggest machismo tough guy, but delicate enough to seduce the daintiest of conquests. Good thing you have juevos grande…rancheros of course! This classic Mexican desayuno is packed to the brim with black bean APHRODISIAC goodness, loaded with protein egg power and filled with veggie delights to keep you banging for years to come. Your date’s health can only improve with you in their life because making a dish like this is incredibly thoughtful. Well played! I prepared this meal for a senorita of my own who was surprised that a gringo was able to serve up authentic juevos rancheros. They were nearly as tasty as the siesta we took after breakfast. Adios, mi amigos! Read the rest of this entry »
April 7, 2014
Polenta them down, all the way to the ground.
Sometimes you have to take decisive action to get your freak on. That means going all in like in a high stakes game of poker and laying it all on the line. Well, perhaps that analogy is wrong. In fact, this recipe makes the art of culinary seduction seem easy. Polenta screams out classy and sophisticated. Just accept the compliment and go with it. Let the aphrodisiac double threat (black beans & avocado) and rich collection of textures speak for you. Don’t fret. The pants will come off like some freaky scientific mystery. I’ll give you a hint about the science: good food = great sex. And critics say this site is not educational! Read the rest of this entry »
December 29, 2009
I am the Cook To Bang Chef, and I am an aphrodisaddict.
Any alcoholic or drug addict will tell you that the first step in battling an addiction is to admit you have a problem. So let’s start there. I am addicted to aphrodisiacs. No judgments, right? The problem has become severe enough that I cannot function like a normal human being. Everything I cook seems to have one of these mood-altering, loin-enticing ingredients. The other day I made boring old scrambled eggs and I still had to smother it all in hot sauce and avocados. The girl I made it for who insisted I didn’t “sex it up as usual” was disappointed that I couldn’t just make something simple. She left shortly after explaining things weren’t going to work out. Good riddance to her. Granted she was trying to help me see my flaws, but damn it, it’s going to be on my terms. There has to be a happy medium where my every meal isn’t loaded with flavorful and healthy ingredients that cause chemical reactions leading to bigger libidos and more explosive orgasms. This breakfast is yet another example of me not being able to make a meal simple and earnest like something you would consume on an Amish farm. It’s a work in progress people so please tolerate the aphrodisiac overload in the meantime.
Total time: approximately 10 minutes
Projected cost: $5
Drinking Buddy: NOT-SO-TEENY WEENY BELLINI
Ingredients (serves 2):
1. 1 tbsp olive oil
2. 1 can BLACK BEANS
3. 2 dashes sea salt
4. 3 eggs
5. 1 can TUNA
6. 1 dash CAYENNE PEPPER
7. 2 green onions chopped coarsely
8. 1 sprig ROSEMARY
Drain the black beans and tuna cans. Sauté the beans and fish in olive oil, adding rosemary, cayenne pepper, and sea salt.
Crack the eggs over the mixture and cover with a pot top so they will cook from steam rising (approx 3 min). Add extra salt if you desire and crown with the green onions.
January 31, 2009
Red Pepper 42, Black Bean 42, Hut Hut Hike!
I’m gasping for air as I write this post. Good god is this veggie chili sexy, healthy and satisfying. Trust me when I say this is going to be a challenge to not eat it all before I bring it to the Super Bowl party this weekend. It’s like waiting for marriage to engage in sexual relations. It’s a nice idea in theory. But seriously, why? Sure it might feel great to finally experience pure ecstasy with the person you will spend the rest of your life. But then again it might be a huge let down when you finally claim what’s yours. Luckily you don’t have to worry about that with this chili dish. It actually tastes better the next day once the flavors have wrapped their legs around the veggies and grinded until they make culinary cunnilingus. If you do manage to keep this ridiculously healthy chili around for the Super Bowl or other party, you will certainly be busy taking down phone numbers from eager foodies with an appetite for you. Take a number.
Total time: approximately 45 minutes
Projected cost: $8
Drinking Buddy: A beer, margarita or other football-watching beverage
Ingredients (serves a party or 2 hungry people for days):
1. ½ cup of vegetable oil
2. 1 tablespoon of dried oregano
3. 1 8-ounce can of corn
4. Sour cream for garnish
5. 1 teaspoon of salt
6. Shredded cheddar cheese for garnish
7. 2 tablespoons of ground cumin
8. 1 28-ounce can of whole tomatoes
9. 1 can of garbanzo beans
10. 1 can of black beans
11. 2 stalks of celery chopped coarsely
12. 1 green pepper chopped coarsely
13. 1 red pepper chopped coarsely
14. 4 cloves of garlic chopped finely
15. 2 dried New Mexico chilies
16. 1 large carrot peeled and chopped coarsely
17. 1 yellow pepper coarsely
18. 1 onion chopped coarsely.
19. 2 handfuls of mushrooms chopped coarsely
Heat up the vegetable oil in a stockpot on medium-high. Sautee the garlic solo until they brown (approx 30 seconds). Cook the onions until they become translucent (approx 2 minutes). Throw in all the carrots, celery, yellow, red and green peppers and cook until they soften, stirring occasionally. (approx 15 minutes)
It’s time to spice things up. Cup up the New Mexico chilies, then toss them into the pot with the mushrooms let it simmer (approx 2 minutes). Now smack it all up with ground cumin, oregano and salt and cook in the flavor (approx 10 minutes).
Open up the can of tomatoes and drain the juice into a bowl before chopping the tomatoes up coarsely. Add the tomatoes and juice onto the pot and cook until the tomatoes dissolve and become part of the sauce (approx 10 minutes).
Drain the liquid from the cans of corn, garbanzo beans and black beans, then dump them all into the pot and cook them with all the other goodies until they become united in their chili power (approx 10 minutes). Serve up with a sexy selection of toppings like shredded cheddar, sour cream and diced red onions.